Stuffed eggs

• 6 eggs
• 1 tablespoon butter
• 1 tablespoon sour cream
• 1 teaspoon dijon mustard
• salt
• pepper
• mayonnaise 
• pickled olives
• lettuce
• parsley

Hard boil the eggs, shell and let cool. Cut in half crosswise, remove the yolks and place them in a bowl. Smash the yolks with a fork and mix with the butter, mustard and sour cream. Add salt and pepper. Fill each egg half and arrange filled side down on a plate on which you previously put mayo. The top of each egg spread with the rest of mayo, place a piece of pickled olive. Decorate around the eggs with chopped lettuce and parsley.